Skip to content Skip to sidebar Skip to footer
Home / chicken / cream / recipe / rice / soup / using

Chicken And Rice Recipe Using Cream Of Chicken Soup

Post a Comment
Table of Contents [Show]

Slow Cooker Cream of Chicken and Rice Soup Recipe SparkRecipes
Slow Cooker Cream of Chicken and Rice Soup Recipe SparkRecipes from recipes.sparkpeople.com

Description

This chicken and rice recipe is a comforting and easy-to-make dish that is perfect for a weeknight dinner. The cream of chicken soup adds a creamy and flavorful texture to the dish that will leave your taste buds wanting more. The chicken and rice are cooked together in one pot, making it a convenient and hassle-free meal.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup uncooked long-grain white rice
  • 1 1/2 cups water
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/2 cup shredded cheddar cheese (optional)

Equipment

  • Large skillet or Dutch oven
  • Spatula
  • Measuring cups and spoons
  • Cutting board and knife

Method

  1. In a large skillet or Dutch oven, cook the chicken over medium-high heat until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
  2. Add the cream of chicken soup, rice, water, garlic powder, black pepper, paprika, thyme, oregano, and salt to the same skillet or Dutch oven. Stir to combine.
  3. Bring the mixture to a boil, then reduce the heat to low and cover the skillet or Dutch oven with a lid.
  4. Simmer the mixture for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
  5. Stir in the cooked chicken and, if desired, the shredded cheddar cheese. Cook until the cheese is melted and the chicken is heated through, about 2-3 minutes.
  6. Remove from heat and let stand for 5 minutes before serving.

Notes

  • This recipe can be easily customized by using different types of rice or adding vegetables, such as carrots or peas.
  • If you prefer a thicker sauce, use two cans of cream of chicken soup instead of one.
  • If you don't have dried thyme or oregano, you can substitute with other dried herbs, such as basil or parsley.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 345
  • Total fat: 8g
  • Saturated fat: 3g
  • Cholesterol: 75mg
  • Sodium: 870mg
  • Total carbohydrates: 34g
  • Dietary fiber: 1g
  • Sugar: 0g
  • Protein: 34g

Recipe Tips

  • For a faster prep time, use pre-cooked chicken or rotisserie chicken instead of cooking the chicken from scratch.
  • If you prefer a more colorful dish, add diced red and green bell peppers or chopped tomatoes to the mixture.
  • To make this recipe gluten-free, use a gluten-free cream of chicken soup or make your own cream of chicken soup from scratch.
  • If you don't have a skillet or Dutch oven, you can use a large pot or saucepan instead.

Enjoy this delicious and easy-to-make chicken and rice recipe using cream of chicken soup! It's a perfect comfort food for any occasion.


Post a Comment for "Chicken And Rice Recipe Using Cream Of Chicken Soup"